Sourdough-like Beer Bread

MDS and I recently returned from a week in San Francisco. While there, we ate well, including some delicious sourdough bread. I don't know if there is something special about San Francisco sourdough but I have never tried to bake it. A true sourdough requires a starter, which is a method of cultivating wild yeast with flour and water. I don't have a starter, so when I found this bread recipe among Mom's recipes, I thought I should give it a try.

Typically, beer bread uses beer and baking powder as a leavening agent. This recipe uses yeast. The dough rose very well and made two very large loaves. The beer gives this bread the sourdough-like taste. Although this bread is no San Francisco sourdough, it is very delicious in its own right. This bread rose very quickly, so if you don't have all day for a slow-rising bread, this one is a good alternative to a non-yeast bread. The bread is great fresh out of the oven, but also good leftover for sandwiches or toast.

Sourdough-like Beer Bread 

• 5 1/2 cups flour
• 2 packages yeast
• 1/4 cup sugar
• 1 1/2 teaspoon salt
• 1/2 cup water
• 1 1/2 cup warm beer
• 3 tablespoon oil
• cornmeal

In a large bowl, combine 2 cups flour, yeast, sugar, and salt well. In a saucepan, heat water, beer, and oil until warm (120 to 130 degrees). Add flour to mix. Blend until moist, then beat for three minutes. Gradually stir in the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about five minutes. Place in a greased bowl and turn greased side up. Cover; let rise in a warm place until dough doubles (about one hour).

Punch down and divide in two. On a lightly floured surface, roll or pat dough to a 7x11 inch rectangle. Start with the  longer side, tightly roll, pressing dough into roll at each turn. Pinch edges and ends to seal. Place seam side down on greased cookie sheet sprinkled with cornmeal. With a sharp knife, make three or four diagonal slashes across the top. Cover; let rise again for about 30 minutes. Bake at 375 for 30 to 35 minutes. Allow to cool. Enjoy!